Cooking Dry Beans

Ingredients: beans and water

Yield: about 3 cans worth of beans


  1. Pour 1 pound of beans onto a baking sheet to pull out any debris.
  2. Transfer to a colander to rinse
  3. Pour beans into the slow cooker and add 6 c. of water for each pound of beans.
  4. Cook on low for 8-10 hours (or high for 4-6 — which is more likely to cause beans to burst)


If beans never soften:

  • They could be too old
    • Try freezing the beans for a week prior to putting them in the slow cooker
  • Try adding a tsp of baking soda in the water
  • Never cook them with salt (or things containing salt, like bouillon). Add salt after cooking.


  • Freeze the beans in some liquid to keep them from drying out.
  • Use within ~3 months.
  • Thaw by dump the frozen lump in a colander and rinse with cool water. They will defrost quickly.
    • Or keep the liquid from the bag to keep a thicker consistency.


Note: do not use this method with beans in the Kidney Bean family (red, white and cannellini). Those need to be boiled in order to remove toxins which a slow cooker will not remove.



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